Sri Lankan Coconut Dal with Spinach

Ingredients

• 1½ cups red lentils, rinsed
• 1 can coconut milk
• 2 cups Spinach
• 1 onion, sliced
• 3 cloves garlic, sliced
• 1 tsp turmeric
• 1 tsp black mustard seeds
• 10 curry leaves (or 1 bay leaf)
• 1 cinnamon stick
• 1 green chili, slit
• 2 cups water
• Lime, to finish

Method

1. Simmer the lentils with the turmeric, cinnamon stick, half the onion, and the water until soft and collapsing, 15–18 minutes. Skim any foam.
2. Stir in the coconut milk and Spinach and simmer gently 5 minutes until creamy and the greens are wilted. Salt it properly — dal eats salt.
3. Make the temper: heat 2 tablespoons oil in a small pan until hot, then add the mustard seeds. When they pop, add the remaining onion, garlic, chili, and curry leaves; fry until the onion is deep gold and frizzled.
4. Pour the sizzling temper over the dal — the hiss is the dish announcing itself — and stir once, barely.
5. Finish with a squeeze of lime and serve with rice or flatbread. Fish out the cinnamon before serving, or warn your guests.